Last week, we were coming off of a particularly indulgent birthday weekend filled with good friends, great weather and an abundance of delicious food. Not only was my love tank overflowing, but so was our refrigerator, with our weekly CSA bounty and what we purchased for a party on Sunday.

Don't get me wrong - this is a great problem to have. And our late autumn harvest has been wonderful and chock full of hearty squash, funny looking carrots and dark leafy greens. But in an effort to use what we pay for, we end up eating a lot of roasted vegetable, grain and green bowls. While this is completely delicious a few days a week, I was craving something a bit lighter and more creative to balance out the birthday cake.

Enter collard lasagna.

I know what you're thinking. Replacing pasta sheets with raw vegetables can't possibly work. But I'm not looking to create a substitute for your mother's lasagna. Instead, I'm sharing a dish that is autumnal, comforting and wildly nutritious in a format that's just a bit more exciting than your typical weeknight meal. And it's also pretty easy and customizable too.

We've enjoyed a steady flow of collard greens this CSA season, which has delighted the cruciferous-loving man in my house. They're used for wraps, salads and shakes, and impart great doses of folate, Vitamins A, C and K. The remaining layers of the lasagna are pretty foolproof. Keeping with the autumnal vegetable theme I roasted what was in the refrigerator: onions, butternut squash, heirloom carrots and a melange of wild mushrooms.

In order to hold the vegetables and leaves together, you need some sort of glue. My mind was wandering towards pesto and ricotta. Since I had neither of these things handy, I improvised and used up a few broccoli and collard stalks and raw nuts in the cabinet to whip up a pecan broccoli and collard pesto and a grainy lemon-garlic cashew cream. Depending on your preference, you could use regular ricotta, basil pesto...hell, you could even use hummus. Since this dish is raw, let your imagination run wild.

When you're done whipping up the components, all you need to do is layer your bricks and mortar in a lasagna dish until you run out of ingredients or room. Then you just pop it in the fridge to set for an hour, use a good knife to cut squares, and voila! You're ready to fill your body with a delicious and healthy fall meal.

Autumnal Collard Lasagna

To make this recipe, you'll need a 9 x 13-inch lasanga dish and a bunch of collard greens, rinsed and stems trimmed. You'll want to whip up all of the other lasagna ingredients, and then set them out on a clean counter to artfully build.

1. Set your oven to 400. On a large baking tray, arrange your chopped vegetables in one layer. Drizzle with olive oil and sea salt, and pop in the oven.

2. Roast for 40 minutes, or until vegetables are soft when poked with a fork. Remove and let cool.

Lemon-Garlic Cashew "Ricotta"

1 cup cashews

2 cloves of garlic, smashed

Juice of 1/2 lemon

Pinch of sea salt

1/4 cup water

1. Boil water and put cashews in a heat safe bowl. Pour boiling water over cashews until they're completely submerged and let sit for 1 hour.

2. Drain cashews and put in the blender/food processor. Add garlic, lemon, salt and 1/4 cup water and blend until grainy or smooth, depending on your preference. I left mine grainy to have that "ricotta" feel. You might need to add a bit more water to get the consistency you prefer, but tread lightly.

Pecan, Collard and Broccoli Pesto

1/2 cup pecans

1/2 cup chopped broccoli stalk

1/4 cup collard stems (use from trimming this batch)

1/4 cup nutritiounal yeast

Pinch of sea salt

Juice of 1/2 lemon

1/4 cup olive oil

1. Combine ingredients in blender and blend until smooth and creamy. Depending on the consistency you prefer, you may need to add more olive oil.

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To assemble the lasagna, layer collard leaves in your dish, making sure to cover any gaps (you can use smaller leaves to fill blank spaces). Add a layer of pesto, a layer of roasted vegetables, and then a layer of cashew ricotta, using a wide spatula. Don't worry if it's not perfect - this dish is rustic, and all you need is for some of the glue to be on both sides of the vegetables to hold it together. I sprinkled some fresh thyme on top, before adding another layer of collards.

Continue layering, ensuring that all gaps between leaves are filled, until you get to the top layer. When you lay down the final layer of collards, use any remaining pesto or ricotta to "glue down" the edges of the leaves on top to each other, ensuring a smooth finish. Pop the lasagna into the refrigerator and let set for one hour. To serve, cut with a sharp knife and use a spatula.

One of my favorite parables is that of the tiny flower - a small bud that struggles to strive and grow amidst the opposite pulls of the sun and the earth. The tiny flower fights and fights, until it finally breaks free from the earth, only to lose all of it's petals and wilt back to the ground. You might think that the story ends there - a typical tragedy of sorts - but what happens next is beautiful. The petals around the base of the flower bring nutrients back to the earth and the sun cries tears, which water the plant back to health. The tiny flower grows tall and is happy.

As I explore this new moon in my life, I continue to think about what new activities to add to my calendar. Besides re-immersing myself in my coaching certification, I want to add a few scheduled classes, and ensure that our weekly date night stays put. But I am reminded quickly that an overcrowded calendar can have an effect like the sun and the earth - they pull us in opposite directions and can leave us wilted and burnt out. And, more importantly, they leave little room for the activities that nurture and feed us, recharging our batteries so that we can continue to operate well.

Building a health routine is all about figuring out what feeds your flower, and making sure to incorporate this soul food on a regular basis. These acts of self-care can take many forms. It can be as simple as carving out an extra thirty minutes to consciously prepare a meal for yourself or as complicated as turning down a night out in lieu of a gym class or respite. Whatever it entails, the act of incorporating such tasks into your schedule should be a conscious and deliberate one. It is helpful to truly tap into what your body and mind are telling you, and pause to consider the space between what you want and what you need.

Admittedly, it's not always easy to take the first step towards nurturing your roots when all you want to do is be out there in the world. Self-care can be a quiet and personal thing. But the most challenging part of building a new routine is just getting started. The tiny flower had to fight to get those first nutrients and to claim its space, but it eventually started to feel better. It grew, and it soared. Here are a few tips for finding what works for you.

Tips for Introducing a Health Routine

Tap into your experiences to determine what you need. Sometimes it's as easy as intuitively knowing that your body needs a break or you want to shed a few pounds. But oftentimes, it can be difficult to truly listen and understand your needs. In this case, consider the ratios. What did you experience last time you did something, and how did it make you feel? If the bad outweighs the good, consider introducing nixing that activity for one that nourishes instead of stresses.

Start small. You can't run a marathon without a pair of shoes. Set S.M.A.R.T. goals for yourself when introducing a new activity. Make the goal Specific (like identifying where to buy shoes), Measurable (such as determining the key points in your process that you can track success against), Achievable (realistic steps in your plan), Reasonable (your expectations in being able to identify where to buy the shoes) and Time-Specific (the time you allot yourself to buy shoes). Being direct about your goals will help you take them down piece by piece and prevent you from making mountains out of molehills.

Be flexible. Get creative. Some weeks my self-care looks a lot like a spa vacation. At other busy times it could look like a long walk and a podcast instead or an extra five minutes of washing my face. Be flexible in your routine, but don't let that become a detractor in your success. Be creative in thinking up contingency plans in advance each week. If you have to work late and can't go for a run, research a workout video ahead of time to do in your living room.

The key to building a successful health routine is investing the time and energy in making your well-being a priority. A little can go a long way. So what is it that feeds your flower?

"Do you bow your head when you pray or do you look up into that blue space? Take your choice, prayers fly from all directions. And don’t worry about what language you use, God no doubt understands them all. Even when the swans are flying north and making such a ruckus of noise, God is surely listening and understanding. Rumi said, There is no proof of the soul. But isn’t the return of spring and how it springs up in our hearts a pretty good hint? Yes, I know, God’s silence never breaks, but is that really a problem? There are thousands of voices, after all. And furthermore, don’t you imagine (I just suggest it) that the swans now about as much as we do about the whole business? So listen to them and watch them, singing as they fly. Take from it what you can."

A week before we left to get married, I found myself caught up in the excitement of the Super Blood Moon. As someone who has always been drawn to the moon, the whole thing had me enchanted. I immediately set up my camera and watched as the evening unfolded and we experienced not just an eclipse but that brilliant red moon emerge in the sky. It was emotional, likely because I was about to experience an awesome and momentous life event. But also because I remembered how quite often, our lives resemble the cycles of the moon.

Often times, after a change or a busy period, we find our skies are blank and we are ready to grow towards a new venture, hobby or path. We might reflect on previous experiences or feel anxiety for a new life moon. But as we let go of inertia, and the past, we begin rolling and putting our lives back in rotation. Much like a waxing moon, we build new ideas, opportunities and experiences, and more and more light shines on our life. We build confidence (which may can be peppered with a bit of fear or doubt) until we reach the full moon - the climax or pinnacle of our experience - where we shine brightly in the space of who we are. We then enter a period of exploring what just happened where we might feel a sense of loss, or bittersweet emotions, and perhaps start to relax as we wane.

Well, I guess you could say that I've just been through a Super Blood Moon of my life.

In New England, we're currently in the peak "peak" season of autumn. The nights are cool, the sun sets before five o'clock and the light has that turning golden glow. Amidst my own waning moon, I'm more than ready to start fresh and get back to a schedule. I'm happy to be in the office, re-adapting a more regular exercise routine and being invigorated by the fall markets as I get back in my kitchen. I'm curious about what these next months will hold.

This fall smoothie is one of my very favorites. It tastes like pure pumpkin pie goodness, and is full of anti-inflammatory magic - a much welcome thing after a month of wonderful wedding indulgence. It's packed with pumpkin, which is rich in dietary fiber, beta carotene and Vitamin A. It also includes apple, carrot, banana, as well as fresh ginger and turmeric, which as I've discussed before are literal adaptogenic gold. Thanks to their super antioxidant properties, they help decrease inflammation and supporting your immune system. This is a necessary boost as we enter flu season and they're sure to provide inner warmth as we enter cooler temperatures ahead.

Golden Pumpkin Smoothie

1 small banana, sliced

1 carrot, chopped

1/2 apple chopped

1/2 cup organic pureed pumpkin

1-inch knob of ginger, peeled and grated

1-inch knob of turmeric, peeled and grated (you can also use 1 tsp. ground turmeric)

Combine first seven ingredients in blender, and top with water or preferred nut milk and 3-4 ice cubes. Blend until combined. Add in protein powders, Maca, hemp and chia seed, and pulse until combined. Drink immediately, or if storing, reserve seed mixture until serving, as they will absorb much of the liquid and thicken the smoothie.

It's been a weird week back here in Boston, and I'm looking forward to a relaxing weekend of staying local and really enjoying that extra hour of sleep. I'm also working on getting back to sharing some posts about our time away in Peru, thoughts on self-care routines for the fall and a few of the delicious recipes that we've been cooking since returning home. In the meantime, here are a few things that are on my radar:

Making my way through Voracious, Cara Nicoletti's awesome set of recipes inspired by life and literary stories.

Shedding my summer skin and embracing fall thanks to SunPotion's Wildcrafted Shea Butter. It's a thick concoction, but after warming the butter between your hands and giving a good massage, it's truly nourishing and has helped me steer clear of any fall itchies.

And finally, two parts of wonderful poems on grief from Mary Oliver that, when juxtaposed, have been greatly on my mind this week:

"the golden hour of the clock of the year. Everything that can runto fruit has already done so: round apples, oval plums, bottom-heavypears, black walnuts and hickory nuts annealed in their shells,the woodchuck with his overcoat of fat. Flowers that were once brightas a box of crayons are now seed heads and thistle down. All the featherygrasses shine in the slanted light. It’s time to bring in the lawn chairsand wind chimes, time to draw the drapes against the wind, time to hunkerdown. Summer’s fruits are preserved in syrup, but nothing can stopper time.No way to seal it in wax or amber; it slides though our hands like a ropeof silk. At night, the moon’s restless searchlight sweeps across the sky."

Even though it's the first of September, I'm still in favor of the late summer vibes that remind me to slow down and relax. But the reality is that at the beginning of every fall, I find that time seems to fly by faster and faster. Many are now back to school and college, getting ready for fall sports, studies and busy weeks. Summer Fridays are on their way out, and vacation time is quickly fading in the face of "productivity" and schedules.

In one month, we're getting married and heading off on an exciting journey around Peru and Mexico. Tracking these final wedding tasks feel like a second career, in addition to my actual job which is buzzing with projects, strategy and planning. We have family travel and weddings every weekend over the next three weeks, and all I can think is "who has the time?"

Well, quite frankly, we all do. And I'm realizing that it's simply about finding it, and making it a priority.

In 2010, Dan Buettner wrote an interesting book on what he deemed "The Blue Zones", five regions of the world with the highest longevity and population of centenarians. Buettner was tapped by National Geographic to travel to these locations, in areas such as the highlands of Sardinia, Okinawa, Japan, and an island off of Greece, and learn more about what contributes to their citizens' long lives.

Buettner was recently featured in the New York Times discussing a longevity diet, which, true to American fashion was the most publicized output of what he discovered among the populations. But it was another key commonality that he wrote about that I appreciated even more: that people in the Blue Zones all shared in the ability to downshift - taking time every day to pause, de-stress and rejuvenate.

Even people in the Blue Zones experience stress. Stress leads to chronic inflammation, associated with every major age-related disease. What the world’s longest-lived people have that we don’t are routines to shed that stress. Okinawans take a few moments each day to remember their ancestors, Adventists pray, Ikarians take a nap and Sardinians do happy hour.

— Dan Buettner

While many of us can only wish to live to 100, it's hard to ignore the relationship between stress and aging - which we all do, regardless of fighting it, every single day. And so, these last weeks of summer are a great reminder to incorporate a bit of slow living into every day in order to give our bodies and minds a break. As expressed in Lynn Ungar's poem that I posted Friday, even when you're not busy doing, you are still being, and that is perfectly enough.Below are a few ways that I will be reintroducing breaks, particularly over these next few weeks, to incorporate a bit more rest into each day.

Tips for Downshifting

Bathe in silence.In an average week, I'm always coming or going, and my immediate inclination is to plug in - to music, podcasts or another stream of digital information. But lately I've found that silence trulyisgolden, and I've been unplugging from headphones, and the news, and giving my ears and mind a rest. The result? I feel calmer, a greater sense of spaciousness, and more connected to my surroundings versus my thoughts.

Get up and out.Since starting a new job in May, I've found just how powerful it is to take a break from the office, and computer, during the day to clear the mind and refresh the spirit. We've also started incorporating night walks to help disconnect from media and chores in the evenings and stay connected to each other and the outdoors. On those nights, I find myself floating to sleep easier, and waking up more recharged and ready for the next day.

Find your place of peace. Growing up, there was a particular jetty on the Long Island Sound that was my shrine of relaxation - a place where I could go and be away from worry and completely present. When I lived in Manhattan, it was the Jacquelyn Onassis Reservoir in Central Park. On most days now, I climb a hill in our neighborhood to take pause and breathe. Whether it's a room in your home, a place in your garden or a neighborhood park, find your sanctuary - a place where you immediately feel peace simply upon arrival.

He rolled over, eyes blinking in the morning light, and said that he wanted blueberry pie for breakfast. Even though he might have been kidding, blueberry pie isn't really a laughing matter in my book. So as the coffee brewed, I pulled out my new and already overused food processor, opened the cabinet, and got to grinding.

Over the past months, I've been working to understand how to stock a pantry, truly, for moments like this - when you're dying to whip up something delicious, yet healthy, and need the fixings. Through trial and error, the key players look like this: whole grains (millet, quinoa, steel cut oats, popcorn, and rolled oats), dried fruits (dates), nuts (cashews, walnuts, and peanut butter in the fridge) and seeds (chia, ground flaxseed and hemp). Even though basic or seemingly obvious, when paired with rotations of local and seasonal produce, the possibilities are endless.

Friends, this may have been the moment when the stockpiling paid off.

Blueberry and peach breakfast pie - a cashew-date crust topped with cashew cream and fruit and drizzled with a salted peanut butter drizzle. So easy, so delicious, and also good for you - and only a little bit in that way where you could say having an oatmeal raisin cookie is kind of like having raisins in a hot bowl of morning oatmeal. To make you'll just need some of the key pantry players, like cashews, dates, and peanut butter, and good late summer fruit. I picked up the most succulent blueberries and tiny peaches at the farmers' market because they were practically calling to me, but you could use any seasonal stone fruit or berry you get your hands on.

When compared to sugar, dates are a relatively low glycemic sweetener - which means that you get a nice taste without riding a blood sugar rollercoaster. Both the nuts and fruits are also a good source of dietary fiber. I'm not kidding when I say that the peanut butter drizzle tastes a lot like salted caramel. It's decadent, and as a girl who once made foie gras cupcakes, you can trust me on that.

Just a word on timing. Because it's essentially a raw vegan concoction, the pie requires some time to chill. My recommendation? Make it early, and take it out when the coffee brews. Or better yet, make it the night before and refrigerate, so you're not waiting on a slice of pie.

Measure 1 cup of cashews and place them in a bowl. Set aside 7-8 dates in a separate bowl. Boil water and pour over cashews and dates so that they're completely submerged. Let sit for 1 hour, covered.

To make crust, cut a parchment round to fit to your cake or pie pan. Place unsoaked raw cashews and oats in food processor and grind until a meal is created. Add in soaked dates, one at a time.

Once you add in 6-7 dates, a ball of dough should begin in form on one side of the food processor. Remove ball of dough.

Press dough ball into cake or pie pan. To easily spread out, I find it easiest to place another sheet of parchment paper over the dough and press down using the base of a cup. When flat, cover crust and place in the refrigerator for 30 min - 1 hour.

To make cashew cream, drain and rinse cashews and place in food processor. Add 1/2 teaspoon sea salt, vanilla extract, maple syrup and 1/8 cup of filtered water and blend until smooth. Add more water as needed to achieve a whipped thick consistency.

Remove crust from refrigerator, and using a spoon or spatula, evenly spread the cashew cream over it, leaving a 1/2 inch border of crust along the sides. Cover again, and put into the freezer for 30 minutes.

To make drizzle, whisk peanut butter, maple syrup, vanilla, sea salt and water in a small bowl. Mixture should easily drizzle from whisk, so you might need to add more water (in 1/2 teaspoon increments) until desired consistency is achieved.

o assemble, remove pie from freezer. Cover with fruit that has been pat completely dry if just washed. Drizzle peanut butter syrup on top, and sprinkle with a pinch of extra sea salt. Enjoy!